🛒 Ingredients
For the Meatballs:
1 lb (450g) ground beef (or beef/pork mix for extra flavor)
½ cup breadcrumbs (plain or Italian-seasoned)
¼ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
Salt & freshly cracked black pepper, to taste
Optional: 1 tbsp fresh parsley, finely chopped
🔥 Pro Tip: Chill meatball mixture 10 mins before shaping — helps them hold together.
For the Soup:
1 tbsp olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cups beef or chicken broth (low-sodium preferred)
1 (14.5 oz) can diced tomatoes, undrained
1 tsp dried Italian seasoning
Salt & pepper to taste
2 cups baby spinach leaves
Grated Parmesan cheese, for serving
Fresh basil, chopped (optional, for garnish)
🍝 Optional Add-In: ½ cup small pasta (like orzo or ditalini) — cook in broth!
see next page
👩🍳 Step-by-Step Instructions
1️⃣ Make the Meatballs
In a bowl, combine:
Ground beef
Breadcrumbs
Parmesan
Egg
Garlic, oregano, basil, salt, pepper, parsley (if using)
Mix gently with hands until just combined.
Roll into 1-inch balls (~18–20 meatballs).
❌ Don’t overmix — keeps meatballs tender.
2️⃣ Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat.
Add onion, carrots, and celery.
Cook 5–7 mins until softened but not browned.
3️⃣ Build the Soup
Pour in broth and diced tomatoes (with juice).
Stir in Italian seasoning, salt, and pepper.
Bring to a gentle simmer.
4️⃣ Cook the Meatballs
Gently drop raw meatballs into the simmering broth.
Cover and simmer 20–25 minutes, until meatballs are cooked through and no longer pink inside.
✅ No need to brown — they poach beautifully in the broth!
5️⃣ Add Spinach & Finish
Stir in baby spinach and cook 2–3 mins until wilted.
Taste and adjust seasoning.
6️⃣ Serve & Smile
Ladle into bowls.
Top with grated Parmesan and a sprinkle of fresh basil.
🍽️ Serving Ideas:
see next page
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